Danish pork roulade filled with apple and prunes

Place the pig's rack on a shelf with the long side towards you.

Cut the piece of meat at two thirds of the height over the entire length to 2 cm from the opposite side.

Open the meat.

Cut the meat into one third of the height from the line where the meat is folded open to the other side to 2 cm from the opposite side.

Also open this piece.

There is now a long piece of meat.

Sprinkle with salt and freshly ground pepper.

Peel the apple into pieces and cut the plums into pieces.

Spoon the apple and plums with salt, freshly ground black pepper and cinnamon in a bowl.

Spread this mixture over the meat, but leave 5 cm each on the short sides.

Roll the meat from 1 short side firmly and bind it like a roulade every 2 cm with a roulade rope.

Heat the butter in a frying pan and bake the roulade around brown.

Pour the wine alongside the edge of the pan and then the cream.

Stew the roulade with the lid tilted on the pan in 30-40 minutes until tender, and turn the roulade regularly.

Place the roulade on a shelf and let rest for 10 minutes under aluminum foil.

Stir the jam through the cooking liquid and boil the liquid into a sauce.

Delicious with mashed potatoes and red cabbage.